Description
Smoked corned beef brisket transforms a classic into a smoky, bark-crusted centerpiece. Juicy inside and rich in flavor, it’s perfect for cookouts or sandwich leftovers.
Ingredients
1 whole corned beef brisket (flat cut or point cut, 3–5 lbs)
2 tbsp yellow mustard
2 tbsp coarsely ground black pepper
1 tbsp ground coriander
1 tsp garlic powder
1 tsp smoked paprika
Wood chips (hickory, cherry, or oak)
Instructions
Rinse the corned beef brisket
thoroughly and pat dry. Soak in cold water for 2–4 hours if desired to reduce saltiness.
Rub a thin layer of yellow mustard
over the entire brisket.
Mix the spices
Use the spices and coat the brisket evenly on all sides.
Refrigerate uncovered overnight
for best flavor and bark development.
Preheat smoker
Preheat to 225°F using chosen wood chips.
Place brisket fat
side up on smoker grates. Smoke for 6–10 hours.
Spritz lightly
with apple juice every 90 minutes after the first 3 hours.
Wrap in butcher paper or foil
at 165°F to push through the stall.
Continue smoking
until internal temperature reaches 195°F–203°F.
Rest brisket
for 30–60 minutes before slicing against the grain.
Notes
Soaking the brisket reduces saltiness from the cure.
Flat cut is ideal for neat slices; point cut is juicier with more fat.
Store leftovers in airtight container for up to 5 days in fridge.
Freeze pre-sliced portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 340
- Sugar: 0g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 95mg